Production of 8 French Charcuterie products including saucisse de Toulouse, noix de jambon, paté, filet sec.

Integrated Food Safety planning

Camp Charcuterie:France

The foundation of our program is a 5-day Course in France is delivered at Camont including a complete whole carcass breakdown, cost analysis, production of raw, cooked and whole muscle charcuterie. An advanced course in fermented and cured products including saucisson and saucisse seche will be offered in following the basics course. All instruction includes an overview and introduction to food safety & international HACCP standards.

Entrepreneurship in the Food Business

Hands-on Butchery for Charcuterie

Production of 13 different French Charcuterie products including saucisse de Toulouse, jambon de bayonne, noix de jambon, paté, rillettes, filet sec, etc.

Under the Camp Charcuterie umbrella, both expert teachers, professionals and consultants are available for private workshops, one-to-one conversations, and consulting.

Camp Charcuterie clients include butcher shops, restaurants, farms, small production companies, and schools looking to create, legitimize or add value to their existing products. With valuable resources on our team, we offer specialized services and guidance to growing businesses.